The vegetable-laden red sauce in this dish dresses up a basic meatloaf recipe.
Great Ways With Ground Meat #33 Card 14
Creole Meatloaf
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Ingredients
Meatloaf
- 1 1/2 lb ground round
- 3/4 cup onion chopped
- 3/4 cup seasoned bread crumbs
- 1 5.3 oz can evaporated milk
- 2 eggs slightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- parsley for garnish optional
Creole Sauce
- 2 tablespoons butter
- 1/2 green pepper chopped
- 3 tablespoons onion chopped
- 1 2 oz can sliced mushrooms with liquid
- 1 1/2 cups tomato juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 2 tablespoons water
Instructions
Prepare the meatloaf
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Combine meatloaf ingredients. Shape into a loaf and place in a 8 1/2-by 4 1/2-inch lightly oiled loaf pan. Bake at 350 for 1 hour. Cool 10 minutes.
Prepare the sauce
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Melt butter in small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat.
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Add mushrooms with liquid and tomato sauce.
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Mix cornstarch, salt, and thyme with water. Stir into pepper and onion mixture.
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Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens.
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To serve
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Slice meatloaf into 3/4-inch pieces. Spoon hot creole sauce over slices. Garnish with parsley.
Recipe Notes
- Good served with rice, slices of whole wheat bread, and a crisp lettuce salad.
- For 8 servings: Double the ingredients. Shape into 2 loaves.
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